angel family chicken soup with matzo balls

Ingredients

• Servings: 7
• 1 whole chicken
• 3 parsnips, peeled and cut into bite-size pieces
• 7 large carrots, cut into bite-size pieces
• 1 bunch celery, cut into bite-size pieces
• 1 onion, cut into bite-size pieces
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 6 cups water
• 4 eggs
• 1/4 cup vegetable oil
• 1 cup matzo meal
• 1 quart chicken stock
• 1 rotisserie chicken, bones removed and meat cut into bite-size pieces
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 55 mins

Ready Time: 3 hrs


• place raw chicken in a large stockpot.
• add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees f (95 degrees c) or begins to fall apart, about 1 hour.
• remove chicken from the stock and set aside for another use.
• whisk together eggs and oil in a medium-sized mixing bowl.
• add matzo meal to the bowl with eggs and oil, stirring until well combined. cover and refrigerate for 20 minutes.
• remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. be careful not to over-roll as this can make the matzo balls tough.
• in a separate pot, heat chicken stock. place matzo balls into the stock and simmer until they are soft, at least 1 hour.
• transfer the matzo balls into the soup pot with the vegetables. season with salt and pepper to taste.
• to serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. enjoy!